Brown-Bag'ing It

A few weeks ago, I saw a series of articles on Grub Street about what chefs across the country pack their kids for lunch. I thought it was funny that daughter of the chef from Pizzeria Delfina in San Francisco (one of the most popular places in the city, so good) does not like cold pizza for lunch. Another interesting tidbit came from a New York Chef:

“She’ll come home and say, ‘Why can’t I have Lunchables? So-and-so has Lunchables.’ No way she’s getting that, so we make it for her. We’ll send her to school with crackers and pecorino and we’ll throw in a piece of candy. . . . You want them to eat, so pack them something they like, but try to come up with the healthy alternative of it.”

Oh Lunchables. How did any of us every want you? Anwyay, that quote pretty much summed up the theme of the article and advice from chefs. Give kids a healthy alternative to things they want. While some chefs talked about making their kids vegetarian sushi or Korean BBQ, most of them packed sandwiches but made them with high quality meats and cheeses. And everything was paired with cut up vegetables and fruit.

Even though I am probably a decade or more older than these chefs' kids, I have been trying to do the same with my lunches. One day when I was running low on food in the fridge, this article inspired me to make a grown-up Lunchable meal with some Ligonberry-wheat bread, fontina cheese, ligonberry jam, and apple slices. Surprisingly satisfying.

I am on the constant lookout for new ideas to pack for lunch. I have discovered that veggieburgers, soups from Trader Joes, baked sweet potatoes, and leftovers like stir-fry make for quick and craveable lunches. Actually, pretty much anything I pack is more appealing than the few sandwich places around the Court and way less expensive. I may look funny in carrying a lunchbag while wearing my suit, but the money I save helps finance those outfits, dinners worth spending the money on, and other things.

Photo: iStockphoto.com